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Oval platter with fig and tapenade crostini atop watercress salad.

Fig Tapenade Crostini with a Watercress Salad

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This recipe combines black olive and fig tapenade crostini with a bright watercress salad for a balanced salty-sweet dish. Ideal for using up fresh, ripe figs.
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Prep Time:10 minutes
Cook Time:5 minutes
Total Time:15 minutes
Course: Appetizer
Cuisine: Californian
Keyword: Crostini, Fig, Tapenade
Season: Summer
Servings: 8
Calories: 299kcal
Author: Pascale Beale

Ingredients

For the Crostini

  • 1 cup black olives
  • 1 teaspoon capers
  • 1 clove garlic, chopped
  • Zest and juice of 1 lemon
  • 8-10 fresh figs, depending on size
  • Salt and pepper
  • Olive oil
  • ½ bunch chives, finely chopped
  • 1 Baguette, or ciabatta, cut into thin slices and toasted

For the Salad

  • 3 tablespoons olive oil
  • Juice of one lemon
  • Salt and pepper
  • 4-6 ounces watercress, use some watercress microgreens too if you can find them
  • 24 small fresh green figs, halved

Instructions

For the Crostini

  • Place the olives, capers, garlic, lemon juice and zest and figs in a food processor and pulse until you have a coarse tapenade.
  • Drizzle a little olive oil onto each slice of toast and spoon some of the tapenade onto the toasts. Sprinkle the tops of each crostini with some of the chopped chives.

For the Salad

  • Whisk the olive oil and lemon juice together in a small bowl. Season with a little salt and pepper.
  • Divide the watercress greens between 8 plates and arrange the figs on top of the greens. Drizzle with the vinaigrette. Place 2 or 3 crostini onto each plate and serve.

Nutrition

Calories: 299kcal | Carbohydrates: 50g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 471mg | Potassium: 506mg | Fiber: 6g | Sugar: 30g | Vitamin A: 773IU | Vitamin C: 16mg | Calcium: 121mg | Iron: 2mg